Seed Oil Free Honey Mustard-Style Dipping Sauce
Most store-bought honey mustard sauces are loaded with canola or soybean oil, which makes finding a clean version genuinely frustrating. This recipe sidesteps all of that by leaning on coconut aminos for that savory, slightly sweet backbone — no industrial oils anywhere in sight. Raw honey brings natural sweetness, apple cider vinegar adds a bright tang, and fresh lemon juice keeps everything lively and balanced. Ground turmeric gives the sauce its golden color and a warm, earthy depth, while ginger and garlic powder round out the flavor without overpowering the whole thing. A quick whisk and a short rest at room temperature is all it takes for everything to come together into something that tastes far more complex than the ingredient list suggests. It's the kind of dipping sauce that works with chicken, roasted vegetables, or honestly just a good piece of crusty bread. Once you make it yourself, going back to the bottled stuff is going to feel like a real step down.
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Learn more →Ingredients
8 servings
- ¼ cup coconut aminos
- 2 tbsp raw honey
- 1 tbsp apple cider vinegar
- 1 tsp fresh lemon juice
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the coconut aminos, honey, apple cider vinegar, lemon juice, turmeric, ginger, garlic powder, and salt in a small mixing bowl.
- 2
Whisk until the honey is fully dissolved and the mixture is smooth and uniform in color, about 1 minute.
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